Black Bean, Corn and Edamame Vegan Quinoa Salad

vegan-quinoa-saladToday I’m going to share an amazing vegan quinoa salad with you that I’ve adapted from Raising the Salad Bar.  As far as quinoa recipes go, this is is one I would rank up there in my top 20.

But first and update about what I’ve been up to.

I don’t know about you, but I’ve had a really busy couple of weeks.

Take today for example.

I finished cooking and taking pictures  for the cookbook I’ve been working on.  This  involved making an amazing dessert with quinoa flour,  (Even my husband who acted like I was going to feed him prunes when I asked him to come taste it  loved it.  (In his defense he doesn’t like sweets and especially not healthier versions.)  He was really scared when I told him that there was no white sugar and I’d substituted applesauce for part of the butter.) I also mad four pizzas with a quinoa flour pizza dough (yum!) and finally this quinoa salad I’m sharing with you today.

Everything went really well.  If you don’t count the thin pizza I was making that I destroyed while moving it to the pizza stone.

Calzone, anyone?

I am thrilled to finally be done.

Not so thrilled with the way the kitchen looked when I was done.

I’m really excited because I learned so much in writing and cooking these quinoa recipes and I can’t wait to share!  All of the recipes in the book are new and not on the website.  There are tons of traditional quinoa recipes, but also some really special dishes – like a healthy (vegetarian!) version of my mom’s Chicken Cannelloni.  Who knew that quinoa would blend  so well and provide substance without messing up the texture or standing out?  My goal with the book was to come up with recipes that people who already love quinoa would enjoy but also to find ways to cook quinoa that people who were hesitant to try foods like quinoa would be open to.

My mom was my measure there.

She likes her flours white, butter where it’s “meant” to be and isn’t shy about the fact that she doesn’t want to eat another one of quinoa salad.

(She also has the cholesterol and high blood pressure medicine to go along with all that white flour and butter….Sigh……)

Anyhow, I think I’ve succeeded.

Now on to editing the content and photos! :)


I just LOVE this time of year – finally tomatoes that don’t make me say words I shouldn’t in front of the kids when I cut into them and fresh corn.  If you have been around a while you might remember me mentioning that I purchased the book Raising the Salad Bar, which is a beautiful book but I just haven’t spent much time with it.  I blame it on the lousy winter produce.

Clearly I can no longer use that excuse.

Now I haven’t tried the quinoa recipes in the book just  yet,because this recipe really caught my eye.  It had all the makings for an exceptional vegan quinoa salad recipe.

Of course I changed a few things.  I added quinoa and used black beans instead of kidney beans.  The original dressing called for just lime juice but with adding the quinoa I felt a little red wine vinegar was in order.  Oh and garlic.

You know I add garlic to everything.  Did I ever tell you that I pack my garlic mincer and wine cork in my purse when we travel?  That band aids and a few legos and I’m good to go.

I probably shouldn’t have shared that.  Forget I mentioned it.

You really have to try this one.

Now if you can’t find everything fresh, of course use frozen.  Since frozen tomatoes wouldn’t work here I would suggest going with the smallest tomatoes you can find if tomatoes are still yucky where you are.  This will help eliminate the mush factor.

Black Bean, Corn and Edamame Vegan Quinoa Salad

Rating: 51

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 28 minutes

Yield: 4

Calories per serving: 353

Fat per serving: 11.6g


  • 1 cup shelled edamame
  • 2 cups fresh corn kernels
  • 1 cup cooked black beans
  • 2 cups cooked quinoa
  • 1/2 cup fresh chopped cilantro
  • 1 cup tomatoes, seeded and diced
  • 3 T minced red onion
  • 1 tsp ground cumin
  • 2 T fresh lime juice
  • 2 T red wine vinegar
  • 2 T olive oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/8 tsp cayenne pepper (optional – for those who just need some heat!)


  1. In a medium saucepan bring water to a boil. Cook edamame for 10 minutes.
  2. Bring a fresh pot of water to boil and steam corn for 3 minutes.
  3. Combine edamame, corn, black beans and quinoa.
  4. Make salsa dressing by combining tomatoes, red onion, cumin, lime juice, red wine vinegar, olive oil, salt, pepper and cayenne.
  5. Only dress the amount you are going to eat right away. Combine dressing, cilantro and salad. Toss and serve.

What’s your favorite vegan quinoa salad – I’d love to hear from you!

  • Christina M. Burleson

    Wow, this looks wonderful, but I was wondering if you had an alternative for cilantro. I never have grown a taste for it despite liking Hispanic food. Is there an alternative herb supplement?

    • Wendy Polisi


      I get what you are saying because I used to absolutely hate cilantro! Strangely, I now love it.

      I would probably substitute parsley. You could also substitute basil but I think parsley would probably go best with the lime juice.

      I hope you enjoy,


  • pat friedland

    it would be helpful to have nutritional information included in your recipes… especially calorie and protein content… thanks

    • Wendy Polisi

      Pat, This is something I would like to offer, but I haven't found a solution that I can effect in less than 30 minutes a recipe If you know of something that works quickly and well I would love to hear from you. I am hiring someone to do this for me for the upcoming cookbook but haven't found a solution for the website.

    • DarMar

      You can always enter the info on a calorie counter/recipe builder website. Just Google it and there are several options.

  • singin' gal

    Singin gal & lots of other weight watchers would absolutely LOVE it!!!!!!

    • Wendy Polisi

      I'm working on it and very open if anyone has suggestions!

      Sent from my iPad

  • Ami

    This is very similar to a recipe I was given at a Williams-Sonoma cooking technique class a few weeks ago. It was very yummy!! Here's a link to their recipe:

  • Maria Catanzaro


    Your blog is FABULOUS and I always enjoy receiving your newsletters with such incredible recipes! Keep it up and thanks so much!!


    • Wendy Polisi


      Thank you so much!  I truly appreciate your kind words.  :)

      Sent from my iPad

  • Lucia Beall

    Eating healthy tastes so good!

    • Wendy Polisi

      I couldn't agree more! It's funny how what tastes good to you changes over time.  

      Sent from my iPad

  • Deb

    wow!!!! soooooooooooooooo good!

  • Katrina

    This is delicious! I made some changes to go with what I had on hand. I steamed the quiona in my rice cooker with cilantro. This gave it a good flavor of cilantro without having to bite into pieces of it. I didn't have everything to make the dressing so I used salsa instead. I also added some avocado, yum!! Perfect lunch to take to work.

    • Wendy Polisi


      I'm so glad you enjoyed it!  I am forever making substitutions in recipes to make use of what I have on hand.  In fact, I've come up with some of my favorite recipes this way!  I love the addition of avocado – yum!

      Thanks for reading!

      Sent from my iPad

  • T. Webb

    Wendy – You probably won't believe this but I've had a box of quinoa in my pantry for 6 mos…I just didn't know what to do with it. But now, thanks to you, I have some great recipes to get me started. Thanks so much…can't wait to get your book!

    • Wendy Polisi

      Yeah! Let me know if I can help. Thanks for reading, Wendy

  • Wendy Polisi

    I've tried several and they all leave me wanting to pitch the computer out the window!  Does anyone have a suggestion for a busy homeschooling mom?  I'm even willing to spend a little money for something that works well.

    Sent from my iPad

  • jkv